Intelligent storage method and system using ultrahigh frequency RFID

Abstract

The invention relates to the field of intelligent storage, in particular to an intelligent storage method applying ultrahigh frequency RFID. The method comprises the following steps: acquiring a vegetable storage image, environment monitoring information and weight monitoring information, and determining real-time vegetable information of vegetables in an RFID tag according to the vegetable storage image, the environment monitoring information and the weight monitoring information; acquiring storage cabinet body information, and determining gas blending information when the cabinet door is opened and closed according to the storage cabinet body information, the environment monitoring information and the vegetable storage image; determining vegetable influence information according to the gas blending information, the real-time vegetable information and the environment monitoring information; and determining a storage strategy of the vegetables in the storage cabinet according to the vegetable influence information, and performing storage management on the vegetables according to the storage strategy. By monitoring vegetable images, environment and weight information in real time and combining storage cabinet body information and gas blending information, a storage strategy is accurately formulated, vegetable storage state optimization and dynamic management are achieved, and the fresh-keeping period is effectively prolonged.

Description

Technical Field

[0001] This application relates to the field of intelligent storage, and in particular, to an intelligent storage method and system applying ultra-high frequency RFID. Background Art

[0002] With the increasing development of vegetable planting technology, out-of-season vegetables appear on people's tables more and more frequently. When storing vegetables for freshness preservation, using a storage cabinet with an RFID tag to manage the storage process of vegetables can adjust the storage parameters of the vegetables and give early warnings according to the storage status of the vegetables when the vegetable status is abnormal, so as to ensure the storage effect of the vegetables.

[0003] However, during the storage of vegetables in the existing storage cabinet with an RFID tag, the operational disturbance of personnel to the vegetables will affect the constant storage state of the vegetables, resulting in the destruction of the storage environment of the vegetables in the storage cabinet, and further reducing the quality of the vegetables in the storage cabinet. Summary of the Invention

[0004] This application provides an intelligent storage method and system applying ultra-high frequency RFID to solve the above problems.

[0005] In a first aspect, this application provides an intelligent storage method applying ultra-high frequency RFID, and the method includes: Obtain vegetable storage images, environmental monitoring information, and weight monitoring information, and determine the real-time vegetable information of the vegetables in the RFID tag according to the vegetable storage images, the environmental monitoring information, and the weight monitoring information; Obtain storage cabinet body information, and determine the gas blending information when the cabinet door is opened and closed according to the storage cabinet body information, the environmental monitoring information, and the vegetable storage images; Determine vegetable impact information according to the gas blending information, the real-time vegetable information, and the environmental monitoring information; Determine the storage strategy of the vegetables in the storage cabinet according to the vegetable impact information, and perform storage management on the vegetables according to the storage strategy.

[0006] Through this solution, vegetable storage images and weight monitoring information are obtained. By using image recognition and weight data analysis, the RFID tag entry information for each vegetable is determined to ensure the precise tracking of each vegetable. The storage cabinet information is obtained, and combined with the opening and closing actions of the storage cabinet and the environmental monitoring information, the gas blending information when the cabinet door is opened and closed is deduced, providing a basis for subsequent adjustment of the storage strategy. Based on the gas blending information, the vegetable entry information, and the environmental monitoring data, the environmental impact on the vegetables is judged to generate vegetable impact information. According to the vegetable impact information and the entry information, a personalized storage strategy is formulated to achieve dynamic storage management of vegetables, extend the freshness preservation period, reduce waste, and ensure the optimal storage conditions for vegetables.

[0007] Optionally, the environmental monitoring information includes the storage environment temperature, the storage environment humidity, and the storage light intensity. According to the vegetable storage image, the environmental monitoring information, and the weight monitoring information, determining the real-time vegetable information of the vegetables in the RFID tag includes: Analyze the vegetable storage image to determine the vegetable type and the location where the vegetable is located; According to the weight monitoring information, determine the weight of the vegetable at the start of monitoring and the real-time vegetable weight; According to the vegetable weight and the real-time vegetable weight, determine the subtraction value of the weights; Obtain the weight difference range and match the subtraction value of the weights with the weight difference range; If the subtraction value of the weights is within the weight difference range, then according to the vegetable storage image, determine the vegetable volume corresponding to the real-time vegetable weight; According to the vegetable volume, the storage environment temperature, the storage environment humidity, and the storage light intensity, determine the water content of the vegetable corresponding to the real-time vegetable weight; Incorporate the vegetable type, the location where the vegetable is located, the vegetable volume, and the water content of the vegetable into the real-time vegetable information.

[0008] Through this solution, by analyzing the vegetable storage images, the vegetable types and the positions of the vegetables are accurately identified, laying a foundation for subsequent storage management. Through the weight monitoring information, the initial weight and the real-time weight of the vegetables are obtained, and the subtracted weight value is calculated to achieve dynamic tracking of the weight change of the vegetables. Combining with the matching of the weight difference range, it is judged whether the weight change is abnormal to improve the data accuracy. When the subtracted weight value exceeds the normal range, the vegetable volume is further determined by using the vegetable storage images to ensure the integrity of the vegetable status assessment. Based on the vegetable volume, the storage environment temperature, the storage environment humidity and the storage light intensity, the water content of the vegetables is accurately calculated to comprehensively reflect the freshness and storage adaptability of the vegetables. Incorporating the vegetable types, the positions of the vegetables, the vegetable volume and the water content of the vegetables into the real-time vegetable information, the accurate recording and dynamic update of the vegetable storage status are realized, providing comprehensive data support for the storage management of the vegetables and effectively extending the fresh-keeping period of the vegetables.

[0009] Optionally, the water content of the vegetables corresponding to the real-time vegetable weight is determined according to the vegetable volume, the storage environment temperature, the storage environment humidity and the storage light intensity, and is calculated according to the following formula: ; Where represents the water content of the vegetables, represents the storage environment temperature, represents the storage environment humidity, represents the storage light intensity, represents the vegetable volume.

[0010] Through this solution, by obtaining and analyzing the temperature, humidity, light intensity of the storage environment and the vegetable volume, the water change of the vegetables under specific storage conditions is accurately reflected. Through the comprehensive calculation of these factors, more accurate water content data can be obtained, thus providing a scientific basis for the storage and fresh-keeping of the vegetables, helping to optimize the storage conditions, reduce water loss, and improve the freshness and shelf life of the vegetables. Using this method, the water content status of the vegetables during storage can be monitored more accurately to ensure the vegetable quality and preservation effect.

[0011] Optionally, the environmental monitoring information includes the air flow rate into the cabinet, the air flow direction into the cabinet, the air temperature into the cabinet, the gas concentration into the cabinet and the light intensity outside the cabinet, the cabinet information includes the cabinet material, and the gas mixing information when the cabinet door is opened and closed is determined according to the storage cabinet information, the environmental monitoring information and the vegetable storage images, including: Analyze the vegetable storage images to determine the opening angle and opening duration of the cabinet door when it is opened; Determine the volume of outside air entering the storage cabinet according to the air flow velocity into the cabinet, the air flow direction into the cabinet, the opening angle, and the opening duration. Determine the surface heat radiation coefficient of the cabinet according to the cabinet material. Determine the air heat transfer effect according to the surface heat radiation coefficient, the air flow velocity into the cabinet, the opening duration, the air temperature into the cabinet, the storage environment temperature, and the outside light intensity of the cabinet. Determine the air exchange intensity inside and outside the cabinet according to the gas concentration into the cabinet, the air temperature into the cabinet, the volume of outside air, the storage environment temperature, and the air flow velocity into the cabinet. Incorporate the air heat transfer effect and the exchange intensity into the gas blending information.

[0012] Through this solution, by analyzing the vegetable storage images, accurately determine the opening angle and opening duration of the cabinet door, providing key parameters for evaluating the air flow situation. Utilize the air flow velocity into the cabinet, the air flow direction into the cabinet, and the opening-related information to calculate the volume of outside air entering the storage cabinet, quantifying the impact of the external environment on the storage environment. Combine the cabinet material to determine the surface heat radiation coefficient of the cabinet, evaluating the response characteristics of the cabinet to temperature changes. Through the surface heat radiation coefficient, the air flow velocity into the cabinet, the opening duration, the air temperature into the cabinet, the storage environment temperature, and the outside light intensity of the cabinet, accurately calculate the air heat transfer effect, revealing the temperature change trend. Further combine the gas concentration into the cabinet, the air temperature into the cabinet, the volume of outside air, the storage environment temperature, and the air flow velocity into the cabinet to quantify the air exchange intensity inside and outside the cabinet, evaluating the impact of the opening and closing of the cabinet door on the stability of the storage environment. Incorporate the air heat transfer effect and the exchange intensity into the gas blending information, realizing the accurate monitoring of the gas environment in the storage cabinet, providing a scientific basis for optimizing the storage strategy, ensuring the stability of the vegetable storage environment, and extending the preservation period.

[0013] Optionally, to determine the air heat transfer effect according to the surface heat radiation coefficient, the air flow velocity into the cabinet, the opening duration, the air temperature into the cabinet, the storage environment temperature, and the outside light intensity of the cabinet, calculate according to the following formula: ; Where represents the air heat transfer effect, represents the volume of outside air, represents the air flow velocity into the cabinet, represents the air temperature into the cabinet, represents the storage environment temperature, represents the surface heat radiation coefficient, represents the outside light intensity of the cabinet, represents the opening duration.

[0014] Through this solution, by calculating the relationship between air flow and temperature difference, the formula takes into account the heat transfer effect of air inside the cabinet to ensure that the temperature difference can generate the expected heat exchange on the surface of vegetables. The combination of the surface heat radiation coefficient and the external light intensity helps to further adjust the influence of environmental factors on vegetables, especially in the case of large changes in light intensity. This calculation method can monitor temperature fluctuations in real time, evaluate the heat exchange between air and the storage environment, thereby optimizing the temperature control system of the storage cabinet and effectively preventing the decline in vegetable quality caused by temperature fluctuations. Through the above solution, it provides a theoretical basis for the precise adjustment of storage conditions, further extends the freshness preservation period of vegetables, and improves the efficiency of storage management.

[0015] Optionally, to determine the air exchange intensity inside and outside the cabinet based on the incoming gas concentration, the incoming air temperature, the external air volume, the storage environment temperature, and the incoming air flow rate, calculate according to the following formula: ; Wherein, represents the exchange intensity, represents the external air volume, represents the incoming gas concentration, represents the incoming air temperature, represents the storage environment temperature, represents the incoming air flow rate.

[0016] Through this solution, the air exchange intensity inside and outside the cabinet is determined through precise calculation. This calculation is based on multiple parameters such as incoming gas concentration, incoming air temperature, external air volume, storage environment temperature, and incoming air flow rate, and is comprehensively evaluated using a formula. The formula through integral operation integrates the influence of gas concentration and temperature difference on the exchange efficiency, and considers the non-linear change of air flow rate, and finally obtains the air exchange intensity inside and outside the storage cabinet. It not only ensures the immediate adjustment of the air quality inside the cabinet, but also effectively balances the temperature fluctuations, provides a more stable and suitable storage condition for vegetables, thereby extending the freshness preservation period and improving the efficiency and quality of vegetable storage.

[0017] Optionally, the real-time vegetable information includes the vegetable surface temperature and the vegetable surface area, the environmental monitoring information includes the oxygen content inside the cabinet and the incoming air humidity, and to determine the vegetable influence information based on the gas blending information, the real-time vegetable information, and the environmental monitoring information, including:

[0018] To determine the influence area of the external air on the vegetables after entering the storage cabinet according to the air heat transfer effect, the vegetable water content, the vegetable surface temperature, the vegetable volume, the incoming air temperature, and the external air volume, calculate according to the following formula: ; Wherein, represents the influence area, represents the volume of the vegetable, represents the air heat transfer effect, represents the temperature of the air entering the cabinet, represents the surface temperature of the vegetable, represents the water content of the vegetable, represents the volume of the external air; Determine the unit intensity of the vegetable per unit volume corresponding to the vegetable type during respiration according to the vegetable type; Determine the influence degree of the external air on the respiration of the vegetable after entering the cabinet according to the exchange intensity, the oxygen content in the cabinet, the surface area of the vegetable, the unit intensity, the temperature of the air entering the cabinet, and the humidity of the air entering the cabinet; Incorporate the influence area and the influence degree into the vegetable influence information.

[0019] Through this solution, the heat exchange effect between the air and the vegetable is calculated through the air heat transfer effect and the water content of the vegetable, and further the influence area of the external air on the vegetable after entering the storage cabinet is deduced. This process takes into account factors such as the surface temperature, volume of the vegetable, and the temperature and humidity of the air entering the cabinet, so as to comprehensively reflect the potential influence of the external environment on the freshness and respiration of the vegetable. By determining the respiration intensity corresponding to the vegetable type and combining parameters such as the oxygen content and surface area, the influence degree of the external air on the respiration of the vegetable is further quantified. This comprehensive analysis accurately monitors the physiological changes of the vegetable, thereby providing a scientific basis for optimizing the storage conditions and extending the shelf life. Through the above solution, the accuracy of vegetable storage management is significantly improved, ensuring that the vegetable maintains the best state during storage, reducing the risk of spoilage, and increasing the shelf life.

[0020] Optionally, the determining the influence degree of the external air on the respiration of the vegetable after entering the cabinet according to the exchange intensity, the oxygen content in the cabinet, the surface area of the vegetable, the unit intensity, the temperature of the air entering the cabinet, and the humidity of the air entering the cabinet is calculated according to the following formula: ; Wherein, represents the influence degree, represents the surface temperature of the vegetable, represents the exchange intensity, represents the oxygen content in the cabinet, represents the humidity of the air entering the cabinet, represents the temperature of the air entering the cabinet, represents the surface temperature of the vegetable, represents the surface area of the vegetable, represents the unit strength.

[0021] Through this solution, based on the exchange intensity, the oxygen content in the cabinet, the surface area of the vegetable, the unit strength, and the environmental parameters, the influence degree of air on the respiration of the vegetable is calculated. This calculation comprehensively considers the heat transfer characteristics between the air and the vegetable, as well as the influence of the oxygen content on the metabolism of the vegetable, so as to accurately reflect the intervention degree of the external environment on the physiological activities of the vegetable. The formula introduces parameters such as the surface temperature of the vegetable and the unit strength, making the calculation more in line with the individual characteristics of the vegetable, and helping to more scientifically predict the change of the respiration rate of the vegetable. Through the above solution method, the physiological condition of the vegetable in the storage cabinet is monitored in real time, the storage conditions are optimized, the metabolism rate of the vegetable is delayed, and the quality decline problem caused by excessive or insufficient oxygen is reduced. It provides a scientific basis for vegetable preservation, improves the accuracy of storage management, extends the shelf life of vegetables, reduces the loss rate, and thus improves the storage efficiency and economic benefits.

[0022] Optionally, the storage cabinet body information includes the length of the cabinet door. Determining the volume of the outside air entering the storage cabinet according to the air flow rate into the cabinet, the air flow direction into the cabinet, the opening angle, and the opening duration includes: Determining the cabinet body space model of the storage cabinet according to the vegetable storage image; Determining the opening space volume of the cabinet door of the storage cabinet when it is opened according to the opening angle and the length of the cabinet door; Based on the cabinet body space model, determining the volume of the outside air according to the air flow rate into the cabinet, the opening duration, the air flow direction into the cabinet, and the opening space volume.

[0023] Through this solution, by analyzing the vegetable storage image, the cabinet body space model of the storage cabinet is constructed, providing a basis for air flow analysis. According to the length of the cabinet door and the opening angle, the space volume when the cabinet door is opened is determined, and combined with the opening duration and the air flow rate, the volume of the outside air flowing into the storage cabinet is accurately calculated. Through the monitoring of the air flow direction, the hydrodynamic simulation is further optimized to comprehensively quantify the influence of the external environment on the gas exchange in the storage cabinet. Considering these factors comprehensively, the air flow situation in the vegetable storage environment can be accurately evaluated, providing data support for subsequent temperature and humidity control.

[0024] In a second aspect, the present application provides an intelligent storage system applying ultra-high frequency RFID. The system includes: A vegetable information determination module, configured to obtain a vegetable storage image, environmental monitoring information, and weight monitoring information, and determine the vegetable entry information of the RFID tag according to the vegetable storage image, the environmental monitoring information, and the weight monitoring information; A blending information determination module, configured to obtain storage cabinet information, and determine gas blending information when the cabinet door is opened or closed according to the storage cabinet information, the environmental monitoring information, and the vegetable storage image; An influence information determination module, configured to determine vegetable influence information according to the gas blending information, the vegetable entry information, and the environmental monitoring information; A storage strategy determination module, configured to determine a storage strategy for vegetables in the storage cabinet according to the vegetable influence information, and perform storage management on the vegetables according to the storage strategy. Description of the Drawings

[0025] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are some embodiments of the present application. For those of ordinary skill in the art, other drawings can be obtained according to these drawings without creative efforts.

[0026] Figure 1 A schematic diagram of an application scenario provided by an embodiment of the present application; Figure 2 A flowchart of an intelligent storage method using ultra-high frequency RFID provided by an embodiment of the present application; Figure 3 A schematic structural diagram of an intelligent storage system using ultra-high frequency RFID provided by an embodiment of the present application. Detailed Embodiments

[0027] To make the objectives, technical solutions, and advantages of the embodiments of the present application clearer, the following will clearly and completely describe the technical solutions in the embodiments of the present application with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are some, but not all, of the embodiments of the present application. Based on the embodiments of the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the scope of protection of the present application.

[0028] In addition, the term "and / or" in this article is only a description of the association relationship of associated objects, indicating that there can be three relationships. For example, A and / or B can represent: A exists alone, A and B exist simultaneously, and B exists alone. In addition, the character " / " in this article generally represents an "or" relationship between the associated objects before and after, unless otherwise specified.

[0029] The following will further describe the embodiments of the present application in detail with reference to the drawings in the specification.

[0030] During the process of storing vegetables in an existing storage cabinet with RFID tags, the operational disturbances of personnel to the vegetables will affect the constant storage state of the vegetables, thus causing the storage environment of the vegetables in the storage cabinet to be damaged, and further reducing the quality of the vegetables in the storage cabinet.

[0031] Based on this, the present application provides an intelligent storage method and system applying ultra-high frequency RFID, which acquires vegetable storage images and weight monitoring information, and determines the RFID tag entry information of each vegetable by using image recognition and weight data analysis to ensure the accurate tracking of each vegetable. The information of the storage cabinet body is acquired, and combined with the opening and closing actions of the storage cabinet and the environmental monitoring information, the gas blending information when the cabinet door is opened and closed is deduced, providing a basis for subsequent adjustment of the storage strategy. Based on the gas blending information, the vegetable entry information and the environmental monitoring data, the environmental impact on the vegetables is judged to generate vegetable impact information. According to the vegetable impact information and the entry information, a personalized storage strategy is formulated to realize the dynamic storage management of vegetables, extend the freshness preservation period, reduce waste, and ensure the best storage conditions for vegetables.

[0032] Figure 1 The figure is a schematic diagram of an application scenario provided by the present application. When storing vegetables in a storage cabinet, the method provided by the present application is applied to acquire and analyze the vegetable storage images, the storage cabinet body information, the environmental monitoring information and the weight monitoring information, determine the storage strategy of the vegetables in the storage cabinet, and manage the storage of the vegetables according to the storage strategy.

[0033] Specifically, the method provided by the present application is applied to any server. The server interacts with vegetable monitoring devices, environmental monitoring devices, and weight monitoring devices, and a storage database for storing the information of the storage cabinet body is set inside the server. The server determines the storage strategy of the vegetables by acquiring and analyzing the vegetable storage images of the vegetable monitoring devices, the environmental monitoring information of the environmental monitoring devices, the weight monitoring information of the weight monitoring devices, and the storage cabinet body information in the storage database built in the server, and controls the storage process of the storage cabinet according to the storage strategy of the vegetables. By real-time monitoring the vegetable images, environment and weight information, combining the storage cabinet body information and the gas blending information, a storage strategy is accurately formulated to realize the optimization and dynamic management of the vegetable storage state, and effectively extend the freshness preservation period.

[0034] The specific implementation manner can refer to the following embodiments.

[0035] Figure 2 The figure is a flowchart of an intelligent storage method applying ultra-high frequency RFID provided by an embodiment of the present application. The method of this embodiment can be applied to the server in the above scenario. As Figure 2 shown, the method includes: S201. Obtain the vegetable storage image, environmental monitoring information, and weight monitoring information, and determine the real-time vegetable information of the vegetables in the RFID tag based on the vegetable storage image, environmental monitoring information, and weight monitoring information.

[0036] The vegetable storage image can be an image obtained when monitoring the vegetables stored in the storage cabinet.

[0037] The environmental monitoring information can be the information obtained when monitoring the environment inside and outside the storage cabinet. The environmental monitoring information can include the storage environment temperature and the storage environment humidity.

[0038] The weight monitoring information can be the information obtained by monitoring the weight of each type of vegetable in the storage cabinet. The weight monitoring information can include the vegetable weight corresponding to the vegetables on the tray of the storage cabinet.

[0039] The real-time vegetable information can be the information obtained by performing real-time monitoring and analysis on the characteristics of the vegetables in the storage cabinet.

[0040] Specifically, the vegetables can be stored in the trays built in the storage cabinet, and weight monitoring devices are installed under the trays. Therefore, when monitoring the weight of the vegetables in the storage cabinet, the weight of the vegetables can be obtained from the weight monitoring devices under the trays. It should be noted that the above weight monitoring methods are all examples in this embodiment, and other weight monitoring methods that can implement this embodiment are also acceptable, and are not limited in this example.

[0041] Obtain the vegetable storage image from the vegetable monitoring device, obtain the environmental monitoring information from the environmental monitoring device, and obtain the weight monitoring information from the weight monitoring device. Extract the storage environment humidity and the storage environment temperature from the environmental monitoring information. Use the feature recognition algorithm to analyze the vegetable storage image to determine the area corresponding to the vegetables on the two-dimensional plane when the vegetables are placed in the storage cabinet, that is, the vegetable surface area. Extract the vegetable weight of the vegetables when the vegetables are put into the storage cabinet from the weight monitoring information. Use the mathematical analysis method to analyze the storage environment temperature, storage environment humidity, vegetable weight, and vegetable surface area obtained in the above steps to determine the moisture evaporation intensity of the vegetables in the storage cabinet. Incorporate the vegetable type and moisture evaporation intensity obtained in the above steps into the real-time vegetable information.

[0042] S202. Obtain the storage cabinet body information, and determine the gas blending information when the cabinet door is opened and closed based on the storage cabinet body information, environmental monitoring information, and vegetable storage image.

[0043] The storage cabinet body information can be the information corresponding to the cabinet body for storing vegetables. The storage cabinet body information can include the storage cabinet body volume.

[0044] The gas blending information can be the information corresponding to the blending of the gas inside and outside the storage cabinet.

[0045] Specifically, the environmental monitoring device can be installed inside and outside the cabinet of the storage cabinet, so that the environmental monitoring device can monitor the data of the internal and external environments of the storage cabinet. Therefore, the internal air pressure and the external air pressure of the cabinet are obtained by extracting from the environmental monitoring information. The storage cabinet body information is obtained from the storage database. The storage cabinet body volume is obtained by extracting from the storage cabinet body information. The image processing and edge detection algorithms are used to analyze the vegetable storage image to determine the opening angle and the opening duration of the storage cabinet door. The mathematical analysis method is used to analyze the opening angle, the opening duration, the storage cabinet body volume, the internal air pressure and the external air pressure obtained in the above steps to determine the gas exchange speed of the gas inside and outside the cabinet. The gas exchange speed is incorporated into the gas blending information.

[0046] S203. Determine the vegetable influence information according to the gas blending information, the real-time vegetable information and the environmental monitoring information.

[0047] The vegetable influence information can be the information corresponding to the influence on the vegetables in the storage cabinet when the air inside and outside the cabinet blends.

[0048] Specifically, the mathematical analysis method is used to compare the gas exchange speed, the vegetable weight, the moisture evaporation intensity and the storage environment temperature obtained in the above steps to determine the evaporation influence degree of the gas inside and outside the cabinet on the moisture evaporation intensity of the vegetables in the cabinet when the gas blends. The evaporation influence degree is incorporated into the vegetable influence information.

[0049] S204. Determine the storage strategy for the vegetables in the storage cabinet according to the vegetable influence information, and manage the storage of the vegetables according to the storage strategy.

[0050] The storage strategy can be the strategy determined when storing the vegetables in the storage cabinet.

[0051] Specifically, the storage temperatures corresponding to all possible moisture evaporation intensities are obtained from the research literature materials of the moisture evaporation intensity of the vegetables, and all the storage temperatures corresponding to the possible moisture evaporation intensities are integrated to obtain a preset evaporation temperature level set. The evaporation influence degree obtained in the above steps is matched with the preset evaporation temperature level set to obtain the storage temperature corresponding to the evaporation influence degree. The storage temperature obtained in the above steps is incorporated into the storage strategy. And the vegetable storage cabinet is controlled according to the storage strategy so as to manage the storage of the vegetables.

[0052] Through this solution, vegetable storage images and weight monitoring information are obtained. Using image recognition and weight data analysis, the RFID tag entry information for each vegetable is determined to ensure the precise tracking of each vegetable. Information about the storage cabinet is obtained, and combined with the opening and closing actions of the storage cabinet and environmental monitoring information, the gas blending information when the cabinet door is opened and closed is deduced, providing a basis for subsequent adjustment of the storage strategy. Based on the gas blending information, vegetable entry information, and environmental monitoring data, the environmental impact on the vegetables is judged to generate vegetable impact information. According to the vegetable impact information and entry information, a personalized storage strategy is formulated to achieve dynamic storage management of vegetables, extend the freshness preservation period, reduce waste, and ensure the optimal storage conditions for vegetables.

[0053] In some embodiments, the vegetable storage images are analyzed to determine the vegetable type and the location of the vegetables; according to the weight monitoring information, the weight of the vegetables at the start of monitoring and the real-time vegetable weight are determined; according to the vegetable weight and the real-time vegetable weight, the weight subtraction value is determined; the weight difference range is obtained, and the weight subtraction value is matched with the weight difference range; if the weight subtraction value is within the weight difference range, then according to the vegetable storage images, the vegetable volume corresponding to the real-time vegetable weight is determined; according to the vegetable volume, the storage environment temperature, the storage environment humidity, and the storage light intensity, the water content of the vegetables corresponding to the real-time vegetable weight is determined; the vegetable type, the location of the vegetables, the vegetable volume, and the water content of the vegetables are incorporated into the real-time vegetable information.

[0054] The vegetable type can be the type corresponding to the vegetables stored in the storage cabinet.

[0055] The location of the vegetables can be the location corresponding to each type of vegetable in the storage cabinet within the storage cabinet.

[0056] The vegetable weight can be the weight corresponding to each type of vegetable on the tray after the vegetables are initially placed in the storage cabinet.

[0057] The real-time vegetable weight can be the weight obtained by real-time monitoring of each type of vegetable on the tray of the storage cabinet.

[0058] The weight subtraction value can be the value obtained by subtracting the real-time vegetable weight from the vegetable weight.

[0059] The weight difference range can be the range obtained by performing an arithmetic average calculation on the values corresponding to the weights of the vegetables taken when the vegetables are taken according to historical data.

[0060] The vegetable volume can be the volume of the vegetables corresponding to the real-time vegetable weight in the storage cabinet.

[0061] The storage environment temperature can be the temperature corresponding to the environment in the storage cabinet where the vegetables are stored.

[0062] The storage environment humidity can be the humidity corresponding to the environment where vegetables are stored in the storage cabinet.

[0063] The storage light intensity can be the intensity corresponding to the environmental light where vegetables are stored in the storage cabinet.

[0064] The water content of vegetables can be the moisture contained in the vegetables corresponding to the real-time vegetable weight.

[0065] The environmental monitoring information includes the storage environment temperature, the storage environment humidity, and the storage light intensity.

[0066] Specifically, the storage light intensity is extracted from the environmental monitoring information. The feature recognition algorithm is used to analyze the vegetable storage image to determine the vegetable type. The image analysis method is used to analyze the vegetable storage image to determine the location of each type of vegetable. The real-time vegetable weight of each type of vegetable is extracted from the weight monitoring information. The vegetable weight is subtracted from the real-time vegetable weight to obtain the subtracted weight value. Before determining the vegetable volume corresponding to the real-time vegetable weight, several historical vegetable picking weights are obtained from the weight monitoring device, and the arithmetic mean of the several historical vegetable picking weights is calculated to obtain a weight average value. The range between the weight average value and zero is determined as the weight difference range. The vegetable weight is subtracted from the subtracted weight value to obtain the subtracted value, and the subtracted value is matched with the weight difference range. If the subtracted value is not within the weight difference range, it indicates that the vegetables in the storage cabinet have been picked. For example, if the vegetable weight is 5 kg, the real-time vegetable weight is 2 kg, the subtracted weight value is 3 kg, and at this time the weight difference range is 0 - 4 kg, the subtracted weight value of 3 kg is within the weight difference range at this time, indicating that the vegetables in the storage cabinet have been picked. The edge detection algorithm is used to analyze the vegetable storage image to determine the real-time vegetable contour corresponding to the real-time vegetable weight. Based on the real-time vegetable contour, the 3D reconstruction technology is used to analyze the vegetable storage image to determine the 3D space model of the vegetables. The finite element method is used to analyze the 3D space model to determine several vegetable volume units, and the several vegetable volume units are added together to obtain the vegetable volume corresponding to the real-time vegetable weight. The mathematical analysis method is used to analyze the vegetable volume, the storage environment temperature, the storage environment humidity, and the storage light intensity obtained in the above steps to determine the water content of the vegetables corresponding to the real-time vegetable weight. The location of the vegetables, the vegetable volume, and the water content of the vegetables are incorporated into the real-time vegetable information.

[0067] Through this solution, by analyzing the vegetable storage images, the vegetable types and the positions of the vegetables are accurately identified, laying a foundation for subsequent storage management. Through the weight monitoring information, the initial weight of the vegetables and the real-time vegetable weight are obtained, and the subtracted weight value is calculated to achieve dynamic tracking of the change in vegetable weight. Combining with the matching of the weight difference range, it is judged whether the weight change is abnormal, improving the data accuracy. When the subtracted weight value exceeds the normal range, the vegetable volume is further determined using the vegetable storage images to ensure the integrity of the vegetable status assessment. Based on the vegetable volume, the storage environment temperature, the storage environment humidity, and the storage light intensity, the water content of the vegetables is accurately calculated, comprehensively reflecting the freshness and storage adaptability of the vegetables. Incorporating the vegetable type, the position of the vegetables, the vegetable volume, and the water content of the vegetables into the real-time vegetable information, the accurate recording and dynamic update of the vegetable storage status are realized, providing comprehensive data support for the storage management of vegetables and effectively extending the freshness period of vegetables.

[0068] In some embodiments, according to the vegetable volume, the storage environment temperature, the storage environment humidity, and the storage light intensity, the water content of the vegetables corresponding to the real-time vegetable weight is determined by calculation according to formula (1): (1) Wherein, represents the water content of the vegetables, represents the storage environment temperature, represents the storage environment humidity, represents the storage light intensity, represents the vegetable volume.

[0069] Specifically, a mathematical analysis method is used to analyze the vegetable volume, the storage environment temperature, the storage environment humidity, and the storage light intensity obtained in the above steps, and the water content of the vegetables corresponding to the real-time vegetable weight is determined by calculation according to formula (1).

[0070] Among them, in formula (1), for the numerator part: the influence of temperature on the water content of vegetables is usually reflected by its change in the water evaporation rate. An increase in temperature usually leads to an acceleration of the water evaporation rate. Research shows that the relationship between the water evaporation rate and temperature is usually non-linear, similar to the Arrhenius equation, that is: . Wherein: is the evaporation rate, and are constants related to the properties of the substance, is the gas constant, is the temperature. That is, the influence of temperature on water evaporation is not only linear but also accelerating. Through experiments, the influence of temperature on the evaporation rate can be simplified and expressed in the form of a square. Using Indicates the influence of temperature and can better reflect its strong effect on water evaporation. The influence of humidity on the water content of vegetables is mainly reflected in water absorption. In a high-humidity environment, there is more water in the air, and vegetables can absorb water more easily. When the humidity in the air increases, its influence on the water content becomes smaller and smaller. This phenomenon can be described by a logarithmic relationship, that is, the influence of humidity gradually weakens as humidity increases. To avoid the mathematical error when humidity is zero, is adopted in formula (1) to handle the humidity of the storage environment. reflects that the influence of humidity on water absorption is more obvious at low humidity, but when the humidity is already high, its influence effect gradually decreases. This form comes from the understanding of the non-linear relationship between humidity and water absorption and experimental results. In a strong light environment, transpiration (plants evaporate water through stomata) will be significantly accelerated, that is, the stronger the light intensity, the higher the rate of water evaporation, and the faster the water loss of vegetables. Therefore, the influence of light intensity can be represented by a square form Specifically, there is a non-linear relationship between the transpiration rate of plants and the light intensity, which can be understood by analogy with the evaporation rate formula: . Among them is the evaporation rate, is the light intensity constant, is the light intensity. By storing the square of the light intensity— to describe this phenomenon, the accelerating effect of water loss under strong light can be effectively captured.

[0071] In the denominator part, the larger the volume of the vegetable, the larger the water storage space of the vegetable, so the water content will increase with the increase in volume. However, when the volume of the vegetable increases, the increase in the water storage capacity of the vegetable is not linear but gradually slows down. This relationship is usually represented by the cube root: when the volume increases, the increase in water storage slows down. Therefore, volume appears in the formula in the form of to more accurately reflect the influence of the volume of the vegetable on the water content. This form comes from the observation and research on the relationship between volume and water storage, especially the relatively small increase in the water storage capacity of large-volume vegetables.

[0072] Through this solution, by obtaining and analyzing the temperature, humidity, light intensity, and vegetable volume of the storage environment, the moisture change of vegetables under specific storage conditions can be accurately reflected. Through the comprehensive calculation of these factors, more accurate water content data can be obtained, providing a scientific basis for the storage and preservation of vegetables, helping to optimize the storage conditions, reduce moisture loss, and improve the freshness and shelf life of vegetables. Using this method, the water content of vegetables during storage can be monitored more accurately, ensuring the quality and preservation effect of vegetables.

[0073] In some embodiments, analyze the vegetable storage image to determine the opening angle and opening duration when the cabinet door is opened; determine the volume of external air entering the storage cabinet according to the air flow rate entering the cabinet, the air flow direction entering the cabinet, the opening angle, and the opening duration; determine the surface heat radiation coefficient of the cabinet according to the cabinet material; determine the air heat transfer effect according to the surface heat radiation coefficient, the air flow rate entering the cabinet, the opening duration, the air temperature entering the cabinet, the storage environment temperature, and the external light intensity; determine the air exchange intensity inside and outside the cabinet according to the gas concentration entering the cabinet, the air temperature entering the cabinet, the volume of external air, the storage environment temperature, and the air flow rate entering the cabinet; incorporate the air heat transfer effect and the exchange intensity into the gas blending information.

[0074] The environmental monitoring information includes the air flow rate entering the cabinet, the air flow direction entering the cabinet, the air temperature entering the cabinet, the gas concentration entering the cabinet, and the external light intensity. The storage cabinet information includes the cabinet material.

[0075] The opening angle can be the angle corresponding to the included angle between the cabinet door and the cabinet body of the storage cabinet.

[0076] The opening duration can be the time length corresponding to when the cabinet door of the storage cabinet is opened.

[0077] The volume of external air can be the volume corresponding to the external air entering the storage cabinet.

[0078] The surface heat radiation coefficient can be the value corresponding to the ability of the cabinet body of the storage cabinet to radiate heat energy.

[0079] The air flow rate entering the cabinet can be the speed corresponding to the external air flowing into the storage cabinet per unit time.

[0080] The air temperature entering the cabinet can be the temperature corresponding to the external air flowing into the storage cabinet per unit time.

[0081] The air heat transfer effect can be the value corresponding to the effect of heat energy transfer between the air inside and outside the storage cabinet.

[0082] The gas concentration entering the cabinet can be the concentration corresponding to the external air flowing into the storage cabinet per unit time.

[0083] The exchange intensity can be a value corresponding to the strength of air exchange inside and outside the storage cabinet.

[0084] Specifically, the environmental monitoring device can include a gas monitoring device, and the gas monitoring device can be installed on both sides of the cabinet door of the storage cabinet so that the gas monitoring device can monitor relevant data of the gas outside the storage cabinet. The air flow velocity into the cabinet, the air flow direction into the cabinet, the air temperature into the cabinet, the gas concentration into the cabinet, and the light intensity outside the cabinet are extracted from the environmental monitoring information. The cabinet body material is extracted from the cabinet body information. The image analysis method is used to analyze the vegetable storage image to determine the opening angle and the opening duration. The image analysis method is used to analyze the vegetable storage image to determine the cabinet space model. Based on the cabinet space model, according to the air flow velocity into the cabinet, the air flow direction into the cabinet, the opening angle, and the opening duration, the volume of outside air entering the storage cabinet is determined. The surface heat radiation coefficient corresponding to the cabinet body material obtained in the above steps is obtained from the materials research literature. The mathematical analysis method is used to analyze the surface heat radiation coefficient, the air flow velocity into the cabinet, the opening duration, the air temperature into the cabinet, the storage environment temperature, and the light intensity outside the cabinet obtained in the above steps to determine the air heat transfer effect. The mathematical analysis method is used to analyze the gas concentration into the cabinet, the air temperature into the cabinet, the volume of outside air, the storage environment temperature, and the air flow velocity into the cabinet obtained in the above steps to determine the air exchange intensity inside and outside the cabinet. The air heat transfer effect and the exchange intensity are incorporated into the gas blending information.

[0085] Through this solution, by analyzing the vegetable storage image, the opening angle and the opening duration of the cabinet door are accurately determined, providing key parameters for evaluating the air flow situation. Using the air flow velocity into the cabinet, the air flow direction into the cabinet, and the opening-related information, the volume of outside air entering the storage cabinet is calculated to quantify the impact of the outside environment on the storage environment. Combining the cabinet body material, the surface heat radiation coefficient of the cabinet body is determined to evaluate the response characteristics of the cabinet body to temperature changes. Through the surface heat radiation coefficient, the air flow velocity into the cabinet, the opening duration, the air temperature into the cabinet, the storage environment temperature, and the light intensity outside the cabinet, the air heat transfer effect is accurately calculated to reveal the temperature change trend. Further combining the gas concentration into the cabinet, the air temperature into the cabinet, the volume of outside air, the storage environment temperature, and the air flow velocity into the cabinet, the air exchange intensity inside and outside the cabinet is quantified to evaluate the impact of the opening and closing of the cabinet door on the stability of the storage environment. The air heat transfer effect and the exchange intensity are incorporated into the gas blending information to achieve accurate monitoring of the gas environment in the storage cabinet, providing a scientific basis for optimizing the storage strategy, ensuring the stability of the vegetable storage environment, and extending the preservation period.

[0086] In some embodiments, according to the surface heat radiation coefficient, the air flow velocity into the cabinet, the opening duration, the air temperature into the cabinet, the storage environment temperature, and the light intensity outside the cabinet, calculated according to formula (2), the air heat transfer effect is determined: (2) Among them, represents the air heat transfer effect, represents the volume of the outside air, represents the air flow velocity into the cabinet, represents the air temperature into the cabinet, represents the storage environment temperature, represents the surface heat radiation coefficient, represents the light intensity outside the cabinet, represents the opening duration.

[0087] Specifically, the surface heat radiation coefficient, air flow velocity into the cabinet, opening duration, air temperature into the cabinet, storage environment temperature, and light intensity outside the cabinet obtained in the above steps are analyzed using mathematical analysis methods, and the air heat transfer effect is determined according to formula (2).

[0088] Among them, in formula (2), the larger the volume of the outside air, the more heat is transferred by the outside air because more air can carry more heat for exchange. Therefore, the volume of the outside air directly affects the total heat transfer effect. The volume of the outside air here is closely related to the air flow, but it does not directly affect the temperature change. Instead, it combines with the air flow velocity into the cabinet to reflect the heat accumulation process in the form of a product. In fluid mechanics, air flow increases the heat exchange rate, so the flow velocity is proportional to the heat transfer effect. When the air flow velocity into the cabinet increases, the air entering the storage cabinet can carry away or bring in heat faster. is the main driving force for heat transfer. The larger the temperature difference, the more obvious the heat transfer. In heat transfer, the temperature difference is the core of the transfer process, and air will flow from the higher temperature area to the lower temperature area. In physics, heat transfer is usually affected by the temperature difference, and using the square root function can more accurately fit the actual non-linear characteristics in the heat transfer process, especially considering the combined effect of air flow velocity and temperature difference. Formula (2) describes the influence of the surface heat radiation coefficient and the light intensity outside the cabinet through considering the combined effect of the surface heat radiation coefficient and the outside light intensity, indicating that the greater the light intensity outside the cabinet, the stronger the surface heat radiation coefficient, and the greater its influence on the air heat transfer effect. As the opening duration continuously increases, heat will continue to be transferred until the air inside and outside the cabinet reaches a new thermal equilibrium. The longer the cabinet door is opened, the more the air exchanges with the internal environment of the cabinet, and the greater the heat accumulation will be.

[0089] Through this solution, by calculating the relationship between air flow and temperature difference, the formula takes into account the heat transfer effect of air inside the cabinet to ensure that the temperature difference can generate the expected heat exchange on the surface of vegetables. The combination of the surface heat radiation coefficient and the external light intensity helps to further adjust the influence of environmental factors on vegetables, especially when the light intensity changes greatly. This calculation method can monitor temperature fluctuations in real time, evaluate the heat exchange between air and the storage environment, thereby optimizing the temperature control system of the storage cabinet and effectively preventing the decline in vegetable quality caused by temperature fluctuations. Through the above solution, it provides a theoretical basis for the precise adjustment of storage conditions, further extends the fresh-keeping period of vegetables, and improves the efficiency of storage management.

[0090] In some embodiments, according to the concentration of the gas entering the cabinet, the temperature of the air entering the cabinet, the volume of the external air, the temperature of the storage environment, and the flow rate of the air entering the cabinet, calculate according to formula (3) to determine the air exchange intensity inside and outside the cabinet: (3) Among them, represents the exchange intensity, represents the volume of the external air, represents the concentration of the gas entering the cabinet, represents the temperature of the air entering the cabinet, represents the temperature of the storage environment, represents the flow rate of the air entering the cabinet.

[0091] Specifically, use mathematical analysis methods to analyze the concentration of the gas entering the cabinet, the temperature of the air entering the cabinet, the volume of the external air, the temperature of the storage environment, and the flow rate of the air entering the cabinet obtained in the above steps, and calculate according to formula (3) to determine the air exchange intensity inside and outside the cabinet.

[0092] Among them, in formula (3), the influence of the concentration of the gas entering the cabinet and the temperature difference — : The concentration of the gas entering the cabinet The higher it is, the stronger the gas exchange intensity. The square root of the temperature: and , according to the principles of thermodynamics, the diffusion rate of gas molecules is proportional to the square root of the temperature. Therefore, through to represent the diffusion rate of the air entering the cabinet, then represents the diffusion rate of the air in the storage environment. Assume that the temperature of the air entering the cabinet and the temperature inside the cabinet are different, and the greater the difference between them, the stronger the driving force for gas exchange. The diffusion of air is not only affected by temperature but also closely related to the temperature difference. Through The effect of temperature difference is introduced, and it is emphasized that the greater the temperature difference, the greater the exchange intensity. As the volume of the external air increases, the cumulative effect of the air exchange inside and outside the cabinet will be more obvious. The integration process reflects the total volume of the air exchange between the inside of the cabinet and the outside.

[0093] : The air flow velocity into the cabinet determines the rate of air exchange. Generally, the greater the air flow velocity, the faster the rate of air exchange and the higher the exchange intensity. Therefore, simulates the possible fluctuations of the actual air flow velocity into the cabinet at different times or under different conditions. The actual air flow velocity into the cabinet is often not constant but has periodic fluctuations, especially in natural environments or mechanical ventilation. Using a sine function can better simulate the impact of the fluctuations of the air flow velocity into the cabinet on the calculation result of the exchange intensity. Adding the value 1 is to ensure that the entire expression is always positive. Even when the air flow velocity into the cabinet is zero, the entire expression can remain non - negative, avoiding division - by - zero errors. For the air flow velocity into the cabinet performing integration can measure the cumulative effect of the air flow velocity into the cabinet within a certain flow velocity range.

[0094] By processing the logarithmic function of the temperature difference, the influence of the temperature difference on the calculation result of the exchange intensity is restricted, so that the increase in the temperature difference does not lead to an infinite increase in the exchange intensity. This logarithmic form simulates the "saturation" phenomenon in actual gas exchange - at extremely high temperature differences, the exchange intensity no longer increases linearly but tends to saturation. The calculation result of the exchange intensity is corrected by comparing the relative difference between the air temperature into the cabinet and the storage environment temperature. If is too large, the exchange intensity tends to a limit value. It avoids the excessive increase in the exchange intensity when the temperature difference is too large in a high - temperature environment.

[0095] Through this solution, the air exchange intensity between the inside and outside of the cabinet is determined by precise calculation. This calculation is based on multiple parameters such as the concentration of the gas into the cabinet, the air temperature into the cabinet, the volume of the external air, the storage environment temperature, and the air flow velocity into the cabinet, and is comprehensively evaluated using a formula. The formula through integral operation integrates the influence of gas concentration and temperature difference on the exchange efficiency, and considers the non - linear change of the air flow velocity, and finally obtains the air exchange intensity between the inside and outside of the storage cabinet. It not only ensures the immediate adjustment of the air quality inside the cabinet, but also effectively balances the temperature fluctuations, provides a more stable and suitable storage condition for vegetables, thus extending the freshness - keeping period and improving the efficiency and quality of vegetable storage.

[0096] In some embodiments, according to the air heat transfer effect, the water content of the vegetables, the surface temperature of the vegetables, the volume of the vegetables, the temperature of the air entering the cabinet, and the volume of the external air, calculate according to formula (4) to determine the influence area of the external air on the vegetables after entering the storage cabinet; according to the vegetable type, determine the unit intensity of the vegetables per unit volume of the corresponding vegetable type during respiration; according to the exchange intensity, the oxygen content in the cabinet, the surface area of the vegetables, the unit intensity, the temperature of the air entering the cabinet, and the humidity of the air entering the cabinet, determine the influence degree of the external air entering the cabinet on the respiration of the vegetables; incorporate the influence area and the influence degree into the vegetable influence information: (4) Wherein, represents the influence area, represents the volume of the vegetables, represents the air heat transfer effect, represents the temperature of the air entering the cabinet, represents the surface temperature of the vegetables, represents the water content of the vegetables, represents the volume of the external air.

[0097] The real-time vegetable information includes the surface temperature of the vegetables. The environmental monitoring information includes the oxygen content in the cabinet and the humidity of the air entering the cabinet.

[0098] The influence area may be the area corresponding to the influence of the external air entering the storage cabinet on the vegetables in the storage cabinet.

[0099] The oxygen content in the cabinet may be the oxygen contained in the storage environment in the storage cabinet per unit time.

[0100] The unit intensity may be the value corresponding to the strength of the respiration of the vegetables per unit volume in the storage cabinet per unit time.

[0101] The influence degree may be the value corresponding to the strength of the influence of the external air entering the storage cabinet on the respiration of the vegetables per unit volume in the storage cabinet per unit time.

[0102] Specifically, the surface temperature of the vegetables is extracted from the real-time vegetable information. The oxygen content inside the cabinet and the humidity of the incoming air are extracted from the environmental monitoring information. Using mathematical analysis methods, analyze the air heat transfer effect, vegetable water content, vegetable surface temperature, vegetable volume, incoming air temperature, and outside air volume obtained in the above steps, and calculate according to formula (4) to determine the influence area of the outside air on the vegetables after entering the storage cabinet. Obtain the intensity per unit volume of each type of vegetable obtained in the above steps during respiration from the vegetable research literature, that is, the unit intensity. Use mathematical analysis methods to analyze the exchange intensity, oxygen content inside the cabinet, vegetable surface area, unit intensity, incoming air temperature, and incoming air humidity obtained in the above steps to determine the influence degree of the outside air on the respiration of the vegetables after entering the cabinet. Incorporate the influence area and influence degree into the vegetable influence information.

[0103] Among them, in formula (4), the air heat transfer effect and the temperature difference together determine the heat exchange rate of the air inside and outside the cabinet. According to the kinetic theory of molecules, the average kinetic energy of gas molecules is proportional to the temperature. When the temperature rises, the movement speed of gas molecules increases, resulting in an increase in the collision frequency of molecules. The greater the temperature difference, the greater the movement difference of gas molecules, thus affecting the diffusion rate and exchange intensity of the gas. During the heat transfer process, the greater the temperature difference, the higher the heat exchange rate. However, the speed of air heat exchange will tend to moderate over time and reach a new thermal equilibrium. At the same time, according to thermodynamics theory, when gas flows or heat conducts, when the temperature difference is large, the rate of energy exchange usually shows a trend of accelerating or gradually stabilizing. By using the square root of the temperature difference , the relationship between the vegetable surface temperature and the incoming air temperature is described more accurately.

[0104] Used to describe the influence of vegetable water content on the respiration intensity. When the vegetable water content increases, the respiration intensity of the vegetables gradually tends to be stable, avoiding the infinite increase of the respiration intensity of the vegetables when there is too much water. As the vegetable water content increases, the respiration intensity of the vegetables first rises, but after reaching a certain level, the influence of water on the respiration intensity of the vegetables gradually weakens. Therefore, is a regulatory factor. As the vegetable water content increases, the value of will gradually tend to 1 but will not exceed 1, thus avoiding the infinite growth of the respiration intensity of the vegetables.

[0105] Perform mathematical processing on the ratio of the outside air volume to the vegetable volume through the sine function . It reflects the change of the influence of the external air volume on vegetables under different conditions. The larger the external air volume, the larger the affected area of vegetables. When the external air volume increases, the chance of the vegetable surface contacting the air increases, and the respiratory intensity of the vegetables may increase accordingly. However, too much external air volume may also affect the respiratory intensity of vegetables. The sine function is used to control this change, so that the influence of the external air on vegetables shows a certain adjustment effect without causing excessive influence of the external air volume on vegetables. The change of

[0106] Integrating the vegetable volume reflects the cumulative effect of the overall surface of the vegetables being affected. Since different parts of the vegetable surface may be affected by the external air to different degrees, the integration process calculates the total affected area by summing each small volume element.

[0107] Through this solution, the heat exchange effect between the air and the vegetables is calculated through the air heat transfer effect and the moisture content of the vegetables, and further the affected area of the external air on the vegetables after entering the storage cabinet is deduced. This process takes into account factors such as the surface temperature, volume of the vegetables, and the temperature and humidity of the incoming air, so as to comprehensively reflect the potential impact of the external environment on the freshness and respiration of the vegetables. By determining the respiratory intensity corresponding to the vegetable type and combining parameters such as the oxygen content and surface area, the influence degree of the external air on the respiration of the vegetables is further quantified. This comprehensive analysis accurately monitors the physiological changes of the vegetables, thereby providing a scientific basis for optimizing the storage conditions and extending the shelf life. Through the above solution, the accuracy of vegetable storage management is significantly improved, ensuring that the vegetables remain in the best state during storage, reducing the risk of spoilage, and increasing the shelf life.

[0108] In some embodiments, according to the exchange intensity, the oxygen content in the cabinet, the surface area of the vegetables, the unit intensity, the incoming air temperature, and the incoming air humidity, calculated according to formula (5), determine the influence degree of the external air entering the cabinet on the respiration of the vegetables: (5) Wherein, represents the influence degree, represents the surface temperature of the vegetables, represents the exchange intensity, represents the oxygen content in the cabinet, represents the incoming air humidity, represents the incoming air temperature, represents the surface temperature of the vegetables, represents the surface area of the vegetables, represents the unit intensity.

[0109] Specifically, use mathematical analysis methods to analyze the exchange intensity, oxygen content in the cabinet, vegetable surface area, unit intensity, air temperature entering the cabinet, and air humidity entering the cabinet obtained in the above steps, and calculate according to formula (5) to determine the influence degree of the outside air on the respiration of vegetables after entering the cabinet body.

[0110] Among them, in formula (5), reflects the oxygen content in the cabinet and the air humidity entering the cabinet 's interaction. The oxygen concentration and humidity in the air entering the storage cabinet will jointly affect the respiration rate of vegetables. Indicates that the ratio of the oxygen content in the cabinet to the air humidity entering the cabinet will cause a periodic change in the respiration of vegetables, because too high or too low oxygen concentration will affect the respiration of vegetables, and the air humidity entering the cabinet also has a certain reverse effect on the respiration and transpiration of vegetables in the cabinet.

[0111] Represents the influence of the difference between the air temperature entering the cabinet and the vegetable surface temperature on the respiration of vegetables. The greater the difference between the air temperature entering the cabinet and the vegetable surface temperature, the stronger the driving force on the respiration of vegetables. When the difference between the air temperature entering the cabinet and the vegetable surface temperature is large, the respiration acceleration effect of vegetables is more significant, but as the difference between the air temperature entering the cabinet and the vegetable surface temperature increases, its influence speed will become slow, rather than linear growth.

[0112] Reflects how the respiration intensity per unit area on the vegetable surface affects the overall respiration effect of vegetables. The larger the vegetable surface area, the wider the contact surface between the vegetables and the air, and the distribution of the unit intensity also changes accordingly. Using the cosine function to perform mathematical processing on the unit intensity and the vegetable surface area means that the ratio of the unit intensity to the vegetable surface area has a limiting or regulating effect on the respiration rate of vegetables. When the vegetable surface area is large, it means that the contact area between the vegetables and the air increases, and the air exchange intensity per unit area will be smaller, so will decrease. This reflects that under a large surface area, the heat transfer between the air temperature and the vegetable temperature may tend to be balanced, reducing the drastic change in the heat exchange between the vegetable heat and the air heat. When the vegetable surface area is small, the respiration intensity per unit area is relatively large, and the value of the cosine function will be large, which means that the gas and gas heat exchange between the air and the vegetables will be more concentrated and efficient. During the process of gas and gas heat exchange, the respiration intensity of vegetables is often closely related to the vegetable surface area. The cosine function for Adjusted so that the ratio of the respiration intensity of the vegetables to the surface area of the vegetables is reasonably restricted and controlled within a certain range. In other words, By reducing the respiration intensity values that are too large or too small, the rationality of the calculation result of the influence degree is ensured.

[0113] Integrating the surface temperature of the vegetables over the entire range from 0 to is to calculate the cumulative effect of temperature on respiration point by point. The change in temperature will have different effects on the vegetables at different positions, and this integration method helps to comprehensively calculate the overall impact of temperature change on vegetable respiration.

[0114] Through this solution, based on the exchange intensity, the oxygen content in the cabinet, the surface area of the vegetables, the unit intensity, and the environmental parameters, the influence degree of the air on the respiration of the vegetables is calculated. This calculation comprehensively considers the heat transfer characteristics between the air and the vegetables, as well as the influence of the oxygen content on the metabolism of the vegetables, thus accurately reflecting the degree of intervention of the external environment on the physiological activities of the vegetables. The formula introduces parameters such as the surface temperature of the vegetables and the unit intensity, making the calculation more in line with the individual characteristics of the vegetables, and helping to more scientifically predict the change in the respiration rate of the vegetables. Through the above solution method, the physiological condition of the vegetables in the storage cabinet is monitored in real time, the storage conditions are optimized, the metabolic rate of the vegetables is delayed, and the quality decline problem caused by excessive or insufficient oxygen is reduced. It provides a scientific basis for vegetable preservation, improves the accuracy of storage management, extends the shelf life of vegetables, reduces the loss rate, and thus improves the storage efficiency and economic benefits.

[0115] In some embodiments, according to the vegetable storage image, the cabinet space model of the storage cabinet is determined; according to the opening angle and the cabinet door length, the opening space volume of the cabinet door when the cabinet door is opened is determined; based on the cabinet space model, according to the air flow rate into the cabinet, the opening duration, the air flow direction into the cabinet, and the opening space volume, the external air volume is determined.

[0116] The storage cabinet body information includes the cabinet door length.

[0117] The cabinet space model can be the model corresponding to the storage cabinet in the three-dimensional space.

[0118] The opening space volume can be the volume corresponding to the space formed by the cabinet door and the cabinet body.

[0119] The cabinet door length can be the length corresponding to the cabinet door of the storage cabinet in the vertical direction.

[0120] Specifically, deep learning and image segmentation techniques are used to analyze the vegetable storage images to obtain the cabinet space model of the storage cabinet. The cabinet door length and cabinet door width are extracted from the storage cabinet information. Mathematical analysis methods are used to analyze the cabinet door length, cabinet door width, and opening angle obtained in the above steps to obtain the opening space volume. Based on the cabinet space model, mathematical analysis methods are used to analyze the air flow velocity into the cabinet, opening duration, air flow direction into the cabinet, and opening space volume obtained in the above steps, and the external air volume is determined according to formula (6): (6) Among them, represents the external air volume, represents the opening duration, represents the air flow velocity into the cabinet, represents the opening space volume, represents the air flow direction into the cabinet. Among them, the air flow velocity into the cabinet is a vector, and its component perpendicular to the cabinet door direction is , when the external air flows into the cabinet perpendicular to the cabinet door ( =0), all the flow velocities are effective ( ) = 1; if the external air flows in obliquely to the cabinet door ( ≠0), then only the perpendicular component contributes to the volume flow rate. The flow velocity component is multiplied by the opening space volume to obtain the volume flow rate, that is , and the volume flow rate is integrated over time to obtain the external air volume: .

[0121] Through this solution, by analyzing the vegetable storage images, the cabinet space model of the storage cabinet is constructed, providing a basis for air flow analysis. According to the cabinet door length and opening angle, the space volume when the cabinet door is opened is determined, and combined with the opening duration and air flow velocity, the volume of external air flowing into the storage cabinet is accurately calculated. Through the monitoring of the air flow direction, the fluid dynamics simulation is further optimized to comprehensively quantify the impact of the external environment on the gas exchange of the storage cabinet. Considering these factors comprehensively, the air flow situation in the vegetable storage environment can be accurately evaluated, providing data support for subsequent temperature and humidity control.

[0122] Figure 3 FIG. is a schematic structural diagram of an intelligent storage system applying ultra-high frequency RFID provided by an embodiment of the present application. As Figure 3 shown, the intelligent storage system 300 applying ultra-high frequency RFID in this embodiment includes: a vegetable information determination module 301, a blending information determination module 302, an influence information determination module 303, and a storage strategy determination module 304.

[0123] The vegetable information determination module 301 is configured to obtain vegetable storage images, environmental monitoring information, and weight monitoring information, and determine the vegetable entry information of the RFID tag according to the vegetable storage images, the environmental monitoring information, and the weight monitoring information; The gas mixing information determination module 302 is configured to obtain storage cabinet information, and determine the gas mixing information when the cabinet door is opened and closed according to the storage cabinet information, the environmental monitoring information, and the vegetable storage images; The influence information determination module 303 is configured to determine vegetable influence information according to the gas mixing information, the vegetable entry information, and the environmental monitoring information; The storage strategy determination module 304 is configured to determine the storage strategy of the vegetables in the storage cabinet according to the vegetable influence information, and perform storage management on the vegetables according to the storage strategy.

[0124] Optionally, the vegetable information determination module 301 is specifically configured to: Analyze the vegetable storage images to determine the vegetable type and the location of the vegetables; Determine the weight of the vegetables at the start of monitoring and the real-time vegetable weight according to the weight monitoring information; Determine the weight subtraction value according to the vegetable weight and the real-time vegetable weight; Obtain the weight difference range, and match the weight subtraction value with the weight difference range; If the weight subtraction value is within the weight difference range, determine the vegetable volume corresponding to the real-time vegetable weight according to the vegetable storage images; Determine the water content of the vegetables corresponding to the real-time vegetable weight according to the vegetable volume, the storage environment temperature, the storage environment humidity, and the storage light intensity; Incorporate the vegetable type, the location of the vegetables, the vegetable volume, and the water content of the vegetables into the real-time vegetable information.

[0125] Optionally, the vegetable information determination module 301 is specifically configured to: Determine the water content of the vegetables corresponding to the real-time vegetable weight according to the vegetable volume, the storage environment temperature, the storage environment humidity, and the storage light intensity, and calculate according to the following formula: ; Where represents the water content of the vegetables, represents the storage environment temperature, represents the storage environment humidity, represents the storage light intensity, represents the vegetable volume.

[0126] Optionally, the blending information determination module 302 is specifically configured to: Analyze the vegetable storage image to determine the opening angle and opening duration of the cabinet door when it is opened; Determine the volume of outside air entering the storage cabinet according to the air flow rate entering the cabinet, the air flow direction entering the cabinet, the opening angle, and the opening duration; Determine the surface heat radiation coefficient of the cabinet according to the cabinet body material; Determine the air heat transfer effect according to the surface heat radiation coefficient, the air flow rate entering the cabinet, the opening duration, the air temperature entering the cabinet, the storage environment temperature, and the light intensity outside the cabinet; Determine the air exchange intensity inside and outside the cabinet according to the gas concentration entering the cabinet, the air temperature entering the cabinet, the volume of outside air, the storage environment temperature, and the air flow rate entering the cabinet; Incorporate the air heat transfer effect and the exchange intensity into the gas blending information.

[0127] Optionally, the blending information determination module 302 is specifically configured to: Determine the air heat transfer effect according to the surface heat radiation coefficient, the air flow rate entering the cabinet, the opening duration, the air temperature entering the cabinet, the storage environment temperature, and the light intensity outside the cabinet, and calculate according to the following formula: ; Where represents the air heat transfer effect, represents the volume of outside air, represents the air flow rate entering the cabinet, represents the air temperature entering the cabinet, represents the storage environment temperature, represents the surface heat radiation coefficient, represents the light intensity outside the cabinet, represents the opening duration.

[0128] Optionally, the blending information determination module 302 is specifically configured to: Determine the air exchange intensity inside and outside the cabinet according to the gas concentration entering the cabinet, the air temperature entering the cabinet, the volume of outside air, the storage environment temperature, and the air flow rate entering the cabinet, and calculate according to the following formula: ; Where represents the exchange intensity, represents the volume of outside air, represents the gas concentration entering the cabinet, represents the temperature of the air entering the cabinet, represents the temperature of the storage environment, represents the air flow rate of the air entering the cabinet.

[0129] Optionally, the influence information determination module 303 is specifically configured to: Determine the influence area of the outside air on the vegetables after entering the storage cabinet according to the air heat transfer effect, the water content of the vegetables, the surface temperature of the vegetables, the volume of the vegetables, the temperature of the air entering the cabinet, and the volume of the outside air, and calculate according to the following formula: ; wherein, represents the influence area, represents the volume of the vegetables, represents the air heat transfer effect, represents the temperature of the air entering the cabinet, represents the surface temperature of the vegetables, represents the water content of the vegetables, represents the volume of the outside air; Determine the unit intensity of the vegetables per unit volume corresponding to the vegetable type during respiration according to the vegetable type; Determine the influence degree of the outside air entering the cabinet on the respiration of the vegetables according to the exchange intensity, the oxygen content in the cabinet, the surface area of the vegetables, the unit intensity, the temperature of the air entering the cabinet, and the humidity of the air entering the cabinet; Incorporate the influence area and the influence degree into the vegetable influence information.

[0130] Optionally, the influence information determination module 303 is specifically configured to: Determine the influence degree of the outside air entering the cabinet on the respiration of the vegetables according to the exchange intensity, the oxygen content in the cabinet, the surface area of the vegetables, the unit intensity, the temperature of the air entering the cabinet, and the humidity of the air entering the cabinet, and calculate according to the following formula: ; wherein, represents the influence degree, represents the surface temperature of the vegetables, represents the exchange intensity, represents the oxygen content in the cabinet, represents the humidity of the air entering the cabinet, represents the temperature of the air entering the cabinet, represents the surface temperature of the vegetables, represents the surface area of the vegetables, represents the unit intensity.

[0131] Optionally, the blending information determining module 302 is specifically configured to: Determine the cabinet space model of the storage cabinet according to the vegetable storage image; Determine the opening space volume of the cabinet door of the storage cabinet when it is opened according to the opening angle and the cabinet door length; Based on the cabinet space model, determine the external air volume according to the air flow velocity into the cabinet, the opening duration, the air flow direction into the cabinet, and the opening space volume.

[0132] The system of this embodiment can be used to execute the method of any of the above embodiments, and its implementation principle and technical effects are similar, which will not be elaborated here.

Claims

1. An intelligent storage method using ultra-high frequency RFID, characterized in that: include: Acquire vegetable storage images, environmental monitoring information and weight monitoring information, and determine real-time vegetable information of the vegetables in the RFID tag according to the vegetable storage images, the environmental monitoring information and the weight monitoring information; Acquire storage cabinet information, and determine gas mixing information when the cabinet door is opened and closed according to the storage cabinet information, the environmental monitoring information and the vegetable storage image; Determining vegetable impact information according to the gas blending information, the real-time vegetable information and the environmental monitoring information; Based on the vegetable impact information, a storage strategy for the vegetables in the storage cabinet is determined, and the vegetables are stored and managed according to the storage strategy.

2. The method according to claim 1, characterized in that The environmental monitoring information includes storage environment temperature, storage environment humidity and storage light intensity. The real-time vegetable information of the vegetable in the RFID tag is determined according to the vegetable storage image, the environmental monitoring information and the weight monitoring information, including: Analyze the vegetable storage image to determine the vegetable type and the location of the vegetable; Determine the vegetable weight at the start of monitoring and the real-time vegetable weight according to the weight monitoring information; Determining a weight subtraction value according to the vegetable weight and the real-time vegetable weight; Obtaining a weight difference range, and matching the weight subtraction value with the weight difference range; If the weight subtraction value is within the weight difference range, determining the vegetable volume corresponding to the real-time vegetable weight according to the vegetable storage image; Determining the water content of the vegetables corresponding to the real-time vegetable weight according to the vegetable volume, the storage environment temperature, the storage environment humidity and the storage light intensity; The vegetable type, the location of the vegetable, the volume of the vegetable and the water content of the vegetable are included in the real-time vegetable information.

3. The method according to claim 2, characterized in that The water content of the vegetables corresponding to the real-time vegetable weight is determined according to the vegetable volume, the storage environment temperature, the storage environment humidity and the storage light intensity, and is calculated according to the following formula: ； in, Indicates the water content of the vegetable, Indicates the storage environment temperature, Indicates the storage environment humidity, represents the stored light intensity, Indicates the volume of the vegetable.

4. The method according to claim 3, characterized in that The environmental monitoring information includes the air velocity entering the cabinet, the air flow direction entering the cabinet, the air temperature entering the cabinet, the gas concentration entering the cabinet and the light intensity outside the cabinet. The storage cabinet information includes the cabinet material. The gas mixing information when the cabinet door is opened and closed is determined according to the storage cabinet information, the environmental monitoring information and the vegetable storage image, including: Analyze the vegetable storage image to determine the opening angle and opening duration of the cabinet door when it is opened; Determining the volume of outside air entering the storage cabinet according to the inlet air flow rate, the inlet air flow direction, the opening angle, and the opening duration; Determine the surface thermal radiation coefficient of the cabinet according to the cabinet material; Determine the air heat transfer effect according to the surface thermal radiation coefficient, the air flow rate of the cabinet, the opening time, the air temperature of the cabinet, the storage environment temperature and the light intensity outside the cabinet; Determine the exchange intensity of the air inside and outside the cabinet according to the inlet gas concentration, the inlet air temperature, the outside air volume, the storage environment temperature and the inlet air flow rate; The air heat transfer effect and the exchange intensity are incorporated into the gas blending information.

5. The method according to claim 4, characterized in that The air heat transfer effect is determined according to the surface thermal radiation coefficient, the air flow rate of the cabinet, the opening time, the air temperature of the cabinet, the storage environment temperature and the light intensity outside the cabinet, and is calculated according to the following formula: ； in, represents the air heat transfer effect, represents the volume of the outside air, represents the air flow rate into the cabinet, represents the cabinet air temperature, Indicates the storage environment temperature, represents the surface thermal radiation coefficient, Indicates the light intensity outside the cabinet, Indicates the duration of the activation.

6. The method according to claim 4, characterized in that The exchange intensity of the air inside and outside the cabinet is determined according to the inlet gas concentration, the inlet air temperature, the outside air volume, the storage environment temperature and the inlet air flow rate, and is calculated according to the following formula: ； in, represents the exchange intensity, represents the volume of the outside air, Indicates the concentration of the gas entering the cabinet, represents the cabinet air temperature, Indicates the storage environment temperature, Indicates the air flow rate into the cabinet.

7. The method according to claim 5, characterized in that The real-time vegetable information includes the surface temperature and surface area of ​​the vegetables, the environmental monitoring information includes the oxygen content in the cabinet and the humidity of the air entering the cabinet, and the vegetable impact information is determined based on the gas blending information, the real-time vegetable information and the environmental monitoring information, including: According to the air heat transfer effect, the water content of the vegetables, the surface temperature of the vegetables, the volume of the vegetables, the temperature of the air entering the cabinet and the volume of the outside air, the area affected by the outside air entering the storage cabinet is determined and calculated according to the following formula: ； in, represents the affected area, represents the volume of the vegetable, represents the air heat transfer effect, represents the cabinet air temperature, represents the surface temperature of the vegetable, Indicates the water content of the vegetable, represents the volume of the outside air; According to the vegetable type, determining the unit intensity of the unit volume of the vegetable corresponding to the vegetable type when generating respiration; Determine the degree of influence of the external air entering the cabinet on the respiration of the vegetables according to the exchange intensity, the oxygen content in the cabinet, the surface area of ​​the vegetables, the unit intensity, the temperature of the air entering the cabinet and the humidity of the air entering the cabinet; The affected area and the impact degree are incorporated into the vegetable impact information.

8. The method according to claim 7, characterized in that The influence of the outside air entering the cabinet on the respiration of the vegetables is determined according to the exchange intensity, the oxygen content in the cabinet, the surface area of ​​the vegetables, the unit intensity, the temperature of the air entering the cabinet and the humidity of the air entering the cabinet, and is calculated according to the following formula: ； in, Indicates the degree of impact, represents the surface temperature of the vegetable, represents the exchange intensity, Indicates the oxygen content in the cabinet, Indicates the air humidity entering the cabinet, represents the cabinet air temperature, represents the surface temperature of the vegetable, represents the surface area of ​​the vegetable, Represents the unit strength.

9. The method according to claim 4, characterized in that The storage cabinet information includes the cabinet door length, and the volume of outside air entering the storage cabinet is determined according to the cabinet air flow rate, the cabinet air flow direction, the opening angle, and the opening time, including: Determining a cabinet space model of a storage cabinet according to the vegetable storage image; Determining the volume of the open space of the cabinet door when it is opened according to the opening angle and the cabinet door length; Based on the cabinet space model, the outside air volume is determined according to the cabinet air flow rate, the opening time, the cabinet air flow direction and the open space volume.

10. An intelligent storage system using ultra-high frequency RFID, characterized in that: include: The vegetable information determination module is used to obtain the vegetable storage image, the environmental monitoring information and the weight monitoring information, and determine the vegetable entry information of the RFID tag according to the vegetable storage image, the environmental monitoring information and the weight monitoring information; A blending information determination module, used to obtain storage cabinet information, and determine gas blending information when the cabinet door is opened and closed according to the storage cabinet information, the environmental monitoring information and the vegetable storage image; An impact information determination module, used to determine vegetable impact information based on the gas blending information, the vegetable input information and the environmental monitoring information; The storage strategy determination module is used to determine the storage strategy of the vegetables in the storage cabinet according to the vegetable impact information, and to store and manage the vegetables according to the storage strategy.

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